Arancini Recipe
Lightly breaded buffalo mozzarella Italian sausage marinara
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Ingredients
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Arancini Ingredients
Marinara Sauce Ingredients
Method
Arancini Preparation
- 1
Cook the Rice
In a medium saucepan, bring the chicken broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and creamy. Remove from heat and let it cool.
- 2
Prepare the Filling
In a skillet, cook the Italian sausage over medium heat until browned and fully cooked. Remove from heat and let it cool. Once cooled, mix the sausage with chopped buffalo mozzarella, grated Parmesan cheese, and chopped parsley in a bowl.
- 3
Form the Arancini
Once the rice has cooled, add the egg, salt, and black pepper to the rice. Mix until well combined. Take a portion of the rice mixture, flatten it in your palm, place a spoonful of the sausage and cheese mixture in the center, and mold the rice around the filling to form a ball. Repeat until all the mixture is used.
- 4
Bread the Arancini
Dredge each rice ball first in flour, then dip it in beaten egg, and finally roll it in breadcrumbs until well coated. Set aside on a plate.
- 5
Fry the Arancini
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Marinara Sauce Preparation
- 6
- 7
Make the Sauce
Add crushed tomatoes to the saucepan, along with oregano, salt, and black pepper. Stir to combine and let simmer for 15-20 minutes, stirring occasionally.
- 8
Finish the Sauce
Stir in fresh basil just before serving. Adjust seasoning if necessary.
